1 2 ½ – 3 lb. Whole Fryer Chicken or Cut-Up
2 ½ tbsp. Unsalted Butter
2 tbsp. Of Grapeseed Oil
½ c. All-Purpose Unbleached Flower
Salt and Pepper
½ c. Diced Carrots
½ c. Diced Celery
1 Large Onion – Diced
2 Garlic Cloves – Chopped
½ tsp. Ground Thyme
6 c. Chicken Broth/Low Sodium
½ c. Heavy Cream
Dumplings
1 ½ c Unbleached All-Purpose Flour
½ c Yellow Corn Meal
1 tbsp. Baking Powder
1 tsp Kosher Salt
1 ½ c Half & Half
2 tbsp. Parsley (Optional)
Season chicken with salt and pepper and dredge in flour coating both sides.
Melt butter in a large pot or Dutch oven over med-hi heat. Brown chicken in two batches on both sides, remove and set aside. In the same pot add the onions, carrots, celery and garlic. Stir and cook for 3 to 4 minutes over med-low heat. Stir in ground thyme. Pour in chicken broth. Stir and combine and add chicken back to the pot. Cover and let it simmer for 20 minutes.
While the chicken is cooking make the dough for the dumplings. Sift all the dry ingredients then add half & half gently stirring to combine all ingredients. Set aside.
Remove chicken from pot. Remove chicken from the bone and shred. Add chicken back to pot, pour heavy cream in pot stir to combine.
Drop in the dumplings a tablespoon at a time into the pot. Add parsley. Cover pot halfway and let it simmer for 15-20 mins. At this time, check your seasoning add salt if needed. Let sit for 8–10 mins prior to serving. Enjoy!!!